Which Basil Garlic Tomato sauce are you referring to? Can you link to the recipe or post it here so we can see what all is in it and the amounts? We need to make sure we are all on the same page lest we inadvertently mislead you. ;)

Thanks.

Dave

Oh, you're right Dave. Sorry. Here's the one I found:

http://forums.gardenweb.com/forums/load/harvest/msg1013121518336.html

First, let's deal with the recipe you refer to initially. You can leave out the mushrooms, green pepper, celery and brown sugar and be fine. In fact, if anything, there's even less risk as far as deleting the veggies is concerned.

I won't generalize about changing vegetables and herbs, as any generalizing may lead to false assumptions, but sugar can safely be reduced or eliminated. It has no effect on acidity/pH.

You can also use less garlic in the second recipe and you could safely use onion powder in lieu of the onions or use the onions in the amount directed and supplement with onion powder or dehydrated onion flakes. No problems there.

We had a thread late last summer on using tomato sauce instead of chopped tomatoes and worked out just how much should be subbed. Check the link below.

Don't even go near litmus paper. The litmus test and pH meters can be helpful for those who know a lot about canning/food safety and understand the limitations. But for the average home food processor it leads to a highly risky and unsupported confidence.

Just my 2 cents.

I hope this helps. Let us know if you have other questions.

Carol

Here is a link that might be useful: 8 Gallons of Puree

Using the onions called for and supplementing with onion powder or flakes is a great idea I hadn't thought about -- that would work well. I'm feeling better about this now. I was getting so discouraged because of all the warnings I kept seeing about not changing the USDA tested recipe, yet there are other "experts" who use different ones. I just didn't know what to think. If I use onions and onion powder, though, I guess I won't end up poisoning everyone with botulism after all and I'll still get the flavor I want. ;-)

Thank you so much.

Recipes, at the least are guidelines. If you don't like celery or peppers or mushrooms, leave them out. If you don't like garlic or onions, leave them out. If you like more herbs, you can add them. The canning would still require added acid. Adding sugar, is a way to reduce the acidity taste, but again, can be left out. You still start with a recipe, but leave out what you don't like. Adding things can change the safety, but subtraction simply reduces the yield a little. With that in mind, you can make a sauce any way you like, but still have to stay within the basic guidelines. There isn't a recipe out that there someone doesn't like adding an ingredient to, leaving that item out will give you what YOU want. Just be sure to use common sense, and add no oils, or anything that may reduce the safety when being canned.. Adding dried ingredients for the most part is fine. Even though they may be low acid, your rehydrating them with the liquids in the sauce. Adding dried onion powder for instance, will soak up the liquid in the sauce, and therefore also become almost as acidic as the sauce itself. Reducing garlic, is just fine as its a reduction, not an addition. See, common sense takes over here.. I like to be creative, and at times will improve on recipes, especially to the point of seasonings and herbs. I hate bland pickles, so I add more dill and garlic. These don't cause much of a change in the overall product, but now flavor is to YOUR liking, not a recipe, where it may not be what you prefer.

I'm presuming that you have found the absolutely perfect combination of ingredients to satisfy your palate and want to use just that and make it work.
If you're open to other possibilities, consider using Mrs. Wages spaghetti sauce mix. It's strictly seasonings --no mushrooms peppers or onions, though some of that flavoring is in the mix. The package calls for so much fresh tomatoes to make so may cups of juice, so you could start with that. And, not least of all, it's really good. Maybe short-cutting, but it's still legit, and it's really good.

Many of my canned tomatoes are just plain sauce, unseasoned. I add fresh or dried herbs, as well as onions, garlic and peppers when I want to make a spagetti sauce. For the fresh stuff I saute in olive oil. With this method, you can adjust the flavorings without concern for canning safty as its not being recanned.

If in doubt about a spaghetti sauce recipe you can always freeze it, which I think is a great way to preserve spaghetti sauce.

There is nothing better than a spegetti sauce the next day after its made. Its got something to do with it being cooked, and then chilled, and reheated. The herbs have more time to influence the flavors.

A recent question that was also covered in detail.